Hearty Brussels Sprout Kasseler Casserole
Casserole
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
1 h 10 min
Servings
4
Difficulty
Medium
Prep Time
50 Min
Description
This Brussels sprout Kasseler casserole is a hearty and warming dish that tastes particularly good in the cold season. The combination of Brussels sprouts, potatoes and spicy Kasseler, baked with creamy Gorgonzola and crunchy hazelnuts, is simply irresistible. I like to make this casserole when it's uncomfortable outside because it's quick to prepare and warms you from the inside. The Gorgonzola provides a special touch that harmonizes perfectly with the Brussels sprouts. A great dish for the whole family!
Ingredients (12 ingredients)
-
500 g Potatoes
-
500 g Brussels sprouts
-
to taste Salt
-
400 g Kasseler chop
-
1 tbsp Oil
-
30 g Butter or margarine
-
30 g Flour
-
0.25 l Milk
-
0.25 l Organic vegetable broth
-
150 g Gorgonzola cheese
-
to taste Pepper
-
20 g Hazelnut kernels
Preparation (9 steps)
Prepare potatoes
Wash 500 g potatoes and place in the steamer basket. Fill 500 ml water into the mixing bowl, insert steamer basket and steam for 20 min./Varoma/speed 1.
Prepare Brussels sprouts
Clean, wash 500 g Brussels sprouts and place in the Varoma container. After the potato cooking time has elapsed, place the Varoma on top and steam for a further 20 min./Varoma/speed 1.
Fry Kasseler
Wash 400 g Kasseler chop, pat dry and cut into cubes. Heat 1 tbsp oil in a pan and fry the meat in it for approx. 3 minutes. Set aside.
Prepare roux
Put 30 g butter or margarine in the mixing bowl and melt for 3 min./100°C/speed 1. Add 30 g flour and sauté for 2 min./100°C/speed 2.
Prepare sauce
Add ¼ l milk and ¼ l organic vegetable broth and cook for 5 min./90°C/speed 3. Cut 150 g Gorgonzola cheese into cubes. Add half of the cheese to the mixing bowl and stir in for 1 min./60°C/speed 2.
Season sauce
Season with salt and pepper and stir for 10 sec./speed 3.
Chop nuts
Put 20 g hazelnut kernels into the mixing bowl and chop coarsely for 3 sec./speed 5. Transfer.
Layer casserole
Drain potatoes and Brussels sprouts. Quench the potatoes, peel them and cut them into thick slices. Put potatoes, Brussels sprouts and Kasseler in a casserole dish.
Complete casserole
Pour sauce over it. Spread the remaining cheese and nuts on top. Bake in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Sophie Schmidt
1
Rezept
0
Kochbücher
Tags
Allergens
- Milk
- Nuts
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
